Spicy Chile Releno Casserole



  1. Preheat your oven to 375°F (25°C).
  2. Roast the green bell peppers until they are charred and tender. Remove the skin and seeds. Set aside.
  3. In a large skillet, sauté diced onions and garlic until translucent. Add cooked rice, chili powder, cumin, oregano, salt, and black pepper. Stir well.
  4. Add the roasted green bell peppers to the rice mixture and stir again.
  5. Grease a 9x13 inch baking dish with oil.
  6. Spread half of the rice and pepper mixture onto the bottom of the dish.
  7. Layer a can of drained black beans over the top of the rice and pepper mixture.
  8. Spoon the remaining rice and pepper mixture over the black beans.
  9. Dot the top of the casserole with shredded cheese (optional).
  10. Bake in the preheated oven for 25-3 minutes or until the cheese is melted and bubbly.
  11. Serve hot and enjoy your spicy and flavorful Chile Releno Casserole! This recipe serves about 6-8 people. Don't forget to adjust the heat level according to your taste preference. One possible variation could be adding some chopped tomatoes or diced jalapeño peppers for an extra kick of flavor and heat. Ensure that all ingredients are vegan and suitable for Latinx cuisine. Buen provecho! Let me know if you need any further assistance or modifications to the recipe. Remember to always follow proper food safety and handling procedures while cooking. Enjoy your delicious and nutritious Latino Vegan Chile R